Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins

The effects of Ca2+ (0–75 mg/g pectin) and sucrose (0–40%, w/w) or sweeteners (0.1, 0.05% of stevia or saccharin) and pH (3.0, 4.5, 6.8) on the rheological properties of gels formed with sunflower pectins purified by conventional method (Conv-pectin), microfiltration (MF-pectin) and ultrafiltration...

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Autores: Muñoz-Almagro, Nerea, Villamiel, Mar, Wilde, Peter J., Gunning, A. Patrick, Montilla, Antonia
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/263007
Acesso em linha:http://hdl.handle.net/10261/263007
Access Level:acceso abierto
Palavra-chave:Gel strength
Sweeteners
Glycaemic index
Atomic force microscopy
Filtration membranes
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spelling Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectinsMuñoz-Almagro, NereaVillamiel, MarWilde, Peter J.Gunning, A. PatrickMontilla, AntoniaGel strengthSweetenersGlycaemic indexAtomic force microscopyFiltration membranesThe effects of Ca2+ (0–75 mg/g pectin) and sucrose (0–40%, w/w) or sweeteners (0.1, 0.05% of stevia or saccharin) and pH (3.0, 4.5, 6.8) on the rheological properties of gels formed with sunflower pectins purified by conventional method (Conv-pectin), microfiltration (MF-pectin) and ultrafiltration (UF-pectin) were investigated. The main objective was to develop alternative low-calorie pectin gels without altered gelation behaviour. Thus, the impact of stevia and saccharin on gel formation was studied maintaining the sweetness. All pectins formed gel only with Ca2+ at the maximum concentration (75 mg/g) being MF-pectin gel the firmest. Regardless type and concentration of sweeteners sucrose concentration, the strongest gels were obtained at pH 3.0 with UF-pectin. However, with the sweeteners, the strongest gels were made at pH 4.6 with Conv-pectin and MF-pectin without significant differences. These findings show, for the first time, the potential of stevia and saccharin in the elaboration of gels from sunflower pectin, suggesting the application of these low-calories and low-glycemic index gels in a wide range of foods.This work has been funded by MINECO of Spain, Project AGL2014-53445- R. N. Muñoz-Almagro thanks to Ministry of Economy of Spain for providing her FPI predoctoral fellowship. The authors also gratefully acknowledge the support of the Biotechnology and Biological Sciences Research Council (BBSRC) through the BBSRC Institute Strategic Programme Food Innovation and Health BB/R012512/1 and its constituent project BBS/E/F/000PR10345.Peer reviewedElsevierMinisterio de Economía y Competitividad (España)Biotechnology and Biological Sciences Research Council (UK)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/263007reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO//AGL2014-53445-Rhttps://doi.org/10.1016/j.foodhyd.2021.106910Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2630072026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins
title Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins
spellingShingle Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins
Muñoz-Almagro, Nerea
Gel strength
Sweeteners
Glycaemic index
Atomic force microscopy
Filtration membranes
title_short Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins
title_full Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins
title_fullStr Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins
title_full_unstemmed Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins
title_sort Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins
dc.creator.none.fl_str_mv Muñoz-Almagro, Nerea
Villamiel, Mar
Wilde, Peter J.
Gunning, A. Patrick
Montilla, Antonia
author Muñoz-Almagro, Nerea
author_facet Muñoz-Almagro, Nerea
Villamiel, Mar
Wilde, Peter J.
Gunning, A. Patrick
Montilla, Antonia
author_role author
author2 Villamiel, Mar
Wilde, Peter J.
Gunning, A. Patrick
Montilla, Antonia
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Biotechnology and Biological Sciences Research Council (UK)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Gel strength
Sweeteners
Glycaemic index
Atomic force microscopy
Filtration membranes
topic Gel strength
Sweeteners
Glycaemic index
Atomic force microscopy
Filtration membranes
description The effects of Ca2+ (0–75 mg/g pectin) and sucrose (0–40%, w/w) or sweeteners (0.1, 0.05% of stevia or saccharin) and pH (3.0, 4.5, 6.8) on the rheological properties of gels formed with sunflower pectins purified by conventional method (Conv-pectin), microfiltration (MF-pectin) and ultrafiltration (UF-pectin) were investigated. The main objective was to develop alternative low-calorie pectin gels without altered gelation behaviour. Thus, the impact of stevia and saccharin on gel formation was studied maintaining the sweetness. All pectins formed gel only with Ca2+ at the maximum concentration (75 mg/g) being MF-pectin gel the firmest. Regardless type and concentration of sweeteners sucrose concentration, the strongest gels were obtained at pH 3.0 with UF-pectin. However, with the sweeteners, the strongest gels were made at pH 4.6 with Conv-pectin and MF-pectin without significant differences. These findings show, for the first time, the potential of stevia and saccharin in the elaboration of gels from sunflower pectin, suggesting the application of these low-calories and low-glycemic index gels in a wide range of foods.
publishDate 2021
dc.date.none.fl_str_mv 2021
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/263007
url http://hdl.handle.net/10261/263007
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO//AGL2014-53445-R
https://doi.org/10.1016/j.foodhyd.2021.106910
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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